The Bridge Room @ Sydney /Circular Quay

As a part of my birthday celebrations a friend took me to The Bridge Room.  The Bridge Room  is located in the heart of Sydney, just a few metres from Customs House at Circular Quay. It is considered to be a modern Australian restaurant, however the menu includes flavours of Europe and Asia with the use of seasonal ingredients. The restaurant has a sleek design, with modern furniture, basic design and each table had a lovely little green plant and a candle that set the scene of the whole dining experience. A bonus of The Bridge Room is that they provide a separate vegetarian menu (which was awesome considering a lot of fine dining restaurants don't have this option, and that my friend is a vegetarian).

Complimentary Bread

Ghost mushrooms with sliced potato and fresh herbs

A balance between the subtlety of flavours. The potatoes and mushrooms were cooked to perfection with great textures. I only recently realised the power of mushrooms in food, and how tasty they can actually be.

Raw wagyu shoulder, grilled enoki mushrooms, celtic sea salt, fresh horseradish and soft pickled chilli

This smell of my entrée was invigorating as the aroma of the horseradish was instant. The grilled enoki mushrooms were underneath the wagyu, and added a great bite to the dish. The soft pickled chillies were addicting. This was my first time trying raw wagyu, and with all the sides everything went together. The mushrooms and horseradish definitely made the dish for me.

Asparagus grilled over coals, tomato, black cabbage, capciscum, peas and cumin broth

The chef Ross Lusted likes to use charcoal to cook his dishes. This dish was filled with a lot of flavour. The asparagus had a crunch that went extremely well with the soft tender vegetables. There was a lovely tomato taste throughout the dish, due to the broth that provided a little spice. There wasn't a down side to this dish.

Ash grilled duck, pineapple, muscovado cane sugar with tuscan cabbage and anise

Duck on the menu? Yes please! The way the duck was cooked perfectly with an impeccable taste. There was a sweetness to the dish from the cane sugar, and when eaten with the pineapple there was a boost in flavour. If the skin had a slight crisp it would have made the dish that much better.

Chocolate chestnut mousse, campos caramel, toffee, butterscotch and crispy crepes

This was delectable, the crispy crepes is what made the dish. The fried bits of batter added a new level of flavour that had never been experienced. A combination of chestnut and chocolate within the mousse added an element of nuttiness. The dish just got better with every spoonful, another dish that didn't have a down side.

Burnt caramel cream, candied packman pears, pistachio crumb, mint and purple basil

A lovely smooth vanilla creme brulee with a burnt caramel top, pretty sure the best I've ever tried. The down side to this dish was that there were sultanas within the brulee (which is because I don't like dried fruit), lucky for me my friend likes sultanas so all works out well. The pears were a great choice for the autumn/winter season dessert, going by the chefs use of seasonal ingredients for great taste. The mint and purple basil added a freshness to the dessert.

The overall experience at The Bridge Room was wonderful. The restaurant provides exceptional service, and food that doesn't disappoint. Since they provide a vegetarian menu, the dining options can suit everybody's taste buds. A special mention to the friend that came along for a great way to celebrating my birthday!

Good food, good times!